Mackerel with lemon dressing recipe
Ingredients
- 500g (1Ib) new potatoes, halved if large
- 30g (1oz) butter
- 3 spring onions, sliced
- 50g rocket
- 8 fillets mackerel, pin bones removed
For the coconut crisp:
- 4 tbsp plain flour
- 2 tbsp groundnut oil
- lemon wedges, to serve
For the dressing
- 4 tbsp extra-virgin olive oil
- 1 lemon, juiced
- 2 tbsp capers, rinsed and drained
- 3 tbsp chopped basil
Each serving contains
- Energy
- 2900kJ 696.0kcal
- Fat
- 48g
- Saturates
- 12g
- Salt
- 0.1g
- Sugars
- 3g
of the Reference intake
Carbohydrate 36.6gProtein 32.6gFibre 2.8g
Method
- Cook the potatoes in a pan of boiling water for 10-12 minutes, until tender. Then drain and set aside.
- Melt the butter in a large pan and add the potatoes and spring onions. Season well. When ready to serve, combine with the rocket.
- To make the dressing, pour the olive oil into a small pan, add the lemon juice and capers, season and heat through for 3-4 minutes, then stir in the chopped basil.
- When ready to barbecue, score the skin side of the mackerel with a sharp knife, dust in seasoned flour, shake off the excess and drizzle with a little groundnut oil, season, then place skin side down on the barbecue. Grill for 2-3 minutes, turn over and grill for another 1-2 minutes, until just cooked through.
- Serve drizzled with the dressing, along with the potatoes and some lemon wedges on the side.
